Crispy Jaleebi

Jalebi

Ingredients
Flour 750g
Soda bi carbonate 3g
Cream of Tartar 2g

Rung kat a pinch
Yellow food color as required
For the sugar syrup
Water 1/2kg
Sugar 1 -1/2kg
Kewra a few drops

1. In a large bowl mix together 1/2kg flour and sufficient water to a smooth and pouring consistency batter .
2. Cover and keep aside for 2 days
3. Add the remaining flour along with the soda, cream of tartar, food color and rung kat. Whisk well. If the mixture is too thick add a small amount of water
4. Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. To prepare the sugar syrup cook sugar with 1/2 kg water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.
6. Soak the jalebi in sugar syrup for 2-3 minutes and serve hot.